Special Risotto

Method

1. Prepare the broth and bring it to a boil.
2. Soak the dried mushrooms in a little lukewarm water.
3. In a saucepan, melt a knob of butter and add finely chopped onion. Let it wilt slightly.
4. Add the rice and toast it for a minute.
5. Deglaze with a splash of white wine and let it evaporate.
6. Add the squeezed dried mushrooms and sauté briefly.
7. Gradually add the mushroom soaking water, avoiding any sediment.
8. Add the hot broth little by little, stirring, for about 15 minutes until the rice is cooked.
9. Remove from heat and stir in a knob of cold butter to mantecare.
10. Serve topped with a mix of chopped aromatic herbs, almonds, and hazelnuts.